Creamy Pesto Chicken and Zucchini Skillet

Slice the chicken breast into bite-sized pieces and season them with salt and pepper.

Use a vegetable peeler to shave the zucchinis into long, thin ribbons and halve the cherry tomatoes.

Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown, about 5 minutes.

Add the zucchini ribbons to the pan and sauté for 3 minutes until slightly softened but still firm.

Stir in the cherry tomatoes, heavy cream, and basil pesto, tossing to coat everything evenly.

Simmer for 2 minutes until the sauce thickens slightly and the chicken is cooked through before serving.